A classic Sicilian dish of stuffed Arborio rice balls filled with mozzarella and various delicious bids of fillings. Italian comfort food at it’s best.
Makes 24 – 2” balls
- 900 mL chicken or vegetable stock
- 2 1/2 cups | 550 g Arborio rice
- 3 eggs, lightly beaten
- 1 cup Parmesan Cheese, grated
- 2 tbsp fresh basil, cut into fine slivers
- 1/3 cup pancetta, cut into 1/4” cubes and cooked until crisp
- 1 Mozzarella Ball cut into 24 – 1/2 cubes
- 3/4 cup flour
- 2 eggs
- 1 1/2 cups fine breadcrumbs
- oil for deep frying
In a large saucepan, heat chicken stock over high heat; bring to a boil.
Add rice and reduce heat to a simmer.
Cook uncovered for approximately 15 minutes or until rice is al dente.
Drain rice and spread rice onto a large cookie sheet to cool.
Cover and refrigerate until ready to use.
In a large bowl add rice, eggs and Parmesan Cheese; mix with a wooden spoon (or your hands) until incorporated.
Press a palm sized patty of rice into your hand.
Place a couple of pieces of pancetta, basil and a Mozzarella Cheese cube into the centre.
Add a teaspoonful of rice to cover the filling and pack it together to make a firm ball (a bowl of water is helpful to wet your hands as you make these).
Balls should be approximately 2” round.
Place balls on a cooking sheet as you go.
Roll each rice ball into flour, then egg, then breadcrumbs and place on cookie sheet.
Cover and refrigerate until ready to cook.
Add oil to a heavy saucepan and heat to a temperature of approximately 300ºF (150ºC).
Fry rice balls in small batches for approximately 3 minutes or until lightly browned.
Place cooked balls in a preheated 200ºF (95ºC) oven to keep them hot while you continue to cook remaining balls.